Stir-fried ground meat and diced vegetables in a spicy sauce
produce
an Oriental "chili" that can be mounded on steamed rice or buttered
noodles to make a quick and satisfying dinner.

ADVANCE PREPARATION:

In a bowl, thoroughly combine lamb, soy sauce, sherry, and hoisin
sauce. Set aside until ready to cook.

Seed and stem peppers, then cut into 1/2 inch cubes. Peel and
coarsely chop onion. Set peppers and onion aside.

In a small bowl, combine sauce ingredients; set aside.

LAST-MINUTE COOKING:

Stir cornstarch with an equal amount of cold water, then set aside.
Place wok over highest heat. When wok becomes very hot, add 1
tablespoon peanut oil to center, then roll oil around sides of wok.
When oil just begins to smoke, add lamb and stir-fry, pressing meat
against the sides of the wok, until it loses its raw color and
separates into small pieces, about 3 minutes. Transfer to a
work
platter.

Immediately return wok to highest heat and add remaining tablespoon
peanut oil to center. Add ginger and garlic and saute for a
few
seconds. Add vegetables and stir-fry until peppers brighten and
onion
becomes transparent, about 2 minutes.

Return lamb to wok and pour in sauce. Bring sauce to a low
boil,
then stir in a little cornstarch mixture to lightly thicken.
Reduce
heat to low and simmer for 2 minutes. Turn out onto a heated
platter
or individual plates. Serve at once with steamed rice, noodles, or
bread.